Litha Grilled Vegtables
Note: Some vegetables tend to grill poorly, so be careful which ones you choose. Peppers, eggplant, asparagus, summer squash and onions all work well. Avoid veggies that are high in water content, like cucumbers, celery, or leafy greens.
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- 1 c
- mixed bell peppers
- yellow squash
- portebello mushrooms
- green onions
- 1/4 c
- olive oil
- 2 clove
- garlic; minced
- 1 Tbsp
- balsamic vinegar
- 1 sprig(s)
- fresh rosemary
- 1/4 tsp
1Preheat a grilling pan over medium heat.
2Wash and trim all vegetables.
Cut the larger ones, like zucchini and eggplant, into slices.
Place the veggies in a bowl, and drizzle olive oil on them. Shake the bowl so that all the vegetables are lightly coated with oil.
Sprinkle with salt and pepper to taste.
3Add vegetables to the grilling pan, and and grill them until they are tender.
They should be lightly charred, which will take anywhere from 8 - 12 minutes.
It's best to do this in small batches, unless you have a really big grilling pan.
4While the vegetables are grilling, combine about 1/4 Cup olive oil with the balsamic vinegar, garlic, rosemary and oregano.
Remove the veggies from the grill, place them in a bowl, and then add the herb and oil mix.
Toss to coat them. Serve veggies warm with your Litha feast.